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Sweet-Hot Asian Dipping Sauce

This Asian-inspired sauce is a delicious egg roll dipping sauce, but it can also be used for veggies or to make a sweet-tangy vinaigrette. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 30 min. Process: 20 min.
  • Makes
    6 half-pints


  • 3 cups sugar
  • 3 cups cider vinegar
  • 1/4 cup crushed red pepper flakes
  • 6 garlic cloves, minced
  • 2 tablespoons minced fresh gingerroot
  • 1-1/2 teaspoons canning salt


  • In a Dutch oven, bring sugar and vinegar to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in the remaining ingredients.
  • Ladle hot liquid into 6 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. Serve dipping sauce with assorted fresh vegetables or your favorite hot appetizers. To make a vinaigrette, combine 1 part dipping sauce with 2 parts oil and toss with fresh lettuce.
Nutrition Facts
2 tablespoons: 54 calories, 0 fat (0 saturated fat), 0 cholesterol, 75mg sodium, 13g carbohydrate (13g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch.

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  • Susie77
    Sep 26, 2018

    This is super good! The only change I made was substituting the fresh garlic for minced garlic in a jar which is what I had on hand. It's great to baste grilled salmon and grilled chicken with as well!

  • jetluvs2cook
    Apr 4, 2017

    Made this for my sauce to dip egg rolls in!!! So good!!! I also cut the recipe down to 1/3. And I can't wait to try this on a salad! Yumm!

  • annrms
    May 19, 2015

    I made a third of this recipe to use with our "Homemade Chinese" takeout-style dinner. Besides using it with egg rolls and crab rangoons, we put dabs on our sliced pork. It is also good stirred into a vegetable stir-fry...bean sprouts, onions, tri-color peppers, scallions, etc. It's a keeper!